Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

gluten-free Dairy Free Icing?
0

10 posts in this topic

Ok so you all have given me wonderful ideas to bake can you now help me top them off with gluten-free/dairy free icing?? is this even possible no one i n my family eats diary do to sensitivities to it....

0

Share this post


Link to post
Share on other sites


Ads by Google:

I've made icing using powdered sugar, spectrum organic shortening, vanilla and rice milk with a pinch of salt. I basically follow the recipe in my Betty Crocker cookbook. I've thought about using butter flavoring, but don't usually like artificial anything. The icing tasted pretty good - make sure to beat the heck out of it to get it fluffy. If you can't find the basic recipe, post again and I'll go find my cookbook and give you the proportions.

0

Share this post


Link to post
Share on other sites

I'm pretty sure coconut oil would make a good starting point. I like mixing it with carob, Stevia, and some salt, which makes a yummy creamy frosting sort of stuff.

0

Share this post


Link to post
Share on other sites

Coconut oil is good in that coconut/brown sugar frosting for German chocolate cake, but it doesn't work well for regular icing, especially in the summer. It will melt right off the cake on a warm summer day. (I know this from experience.

0

Share this post


Link to post
Share on other sites

You could make peanut butter frosting if not allergic.

Here is the recipe but I have not used it in years so I don't remember how much it makes, prob for a 9x13:

Peanut Butter Frosting

1/2 pound of powdered sugar(just dump some in and taste test the frosting)

2 T. margarine or butter

1/4 cup peanut butter

milk as needed

Try switching the margarine to vegan or coconut oil or shortening. (I would try Spectrum shortening).

Use almond, soy, rice milk or water.

Add some cocoa for peanut butter-chocolate frosting.

Taste test it...mmm

0

Share this post


Link to post
Share on other sites




Coconut oil is good in that coconut/brown sugar frosting for German chocolate cake, but it doesn't work well for regular icing, especially in the summer. It will melt right off the cake on a warm summer day. (I know this from experience.

Yeah, it sure would. If I understand the difference between frosting and icing correctly, frosting is sorta soft and creamy like, while icing is sorta stiff, almost like a glaze, no? So I'd think it's probably due to it being mostly sugar. That's why I said it was like frosting - to make some distinction.

If it had to hold up to a little warmth, I'd probably use walnuts or something. Maybe even agar agar, but neither of these would be all that much like icing. I don't use sugar, and I don't usually try to mimic the physical properties of it.

I would think that just powdered sugar and water would work (plus whatever flavoring). Looking it up, there are all sorts of recipes. Some use only sugar and water, while others use one kind or another of milk, butter or margarine, or varying combinations of these. So perhaps there is no single definition of icing.

Here's some dairy-free icing/frosting recipes:

http://dairyfreecooking.about.com/od/sweet...anillaicing.htm

http://www.fastq.com/~jbpratt/recipes/dair...s/frosting.html

0

Share this post


Link to post
Share on other sites

If you are looking for a decorating icing (can make flowers, borders, etc), here is a version of Wilton's . . . note the Crisco . . . it's not healthy, but what icing is? :P <--emoticon getting ready to lick the spoon :lol: )

1 cup solid vegetable shortening (I suggest Crisco)

1 teaspoon Clear Vanilla Extract

1/2 teaspoon Clear Butter Flavoring

4 cups confectioner's sugar (approximately 1 lb.) sifted (Personally, I put in about 8 cups otherwise, I think it's too greasy(?) . . . and I don't sift)

pinch of salt

Enough water to get to desired consistency

The original recipe calls for milk or milk and water, but I always use ALL water with no problems. If this is the only thing you would use the butter flavoring for, you could also just skip it and add twice as much vanilla. This recipe is very forgiving in it's quantities.

This makes a WHITE icing and if you are adding food dyes (as I suspect you are based on your other thread ;) ) then this will keep your colors true.

If you are taking the cake out of the pan to ice, I find it helpful to put on a "crumb coat" of icing first. This is where you take a small portion of your icing and water it down a bit so if spreads very easily and ice the cake. Then when you ice the crumbly sides, this "crumb coat" basically glues all the crumbs in place. Let it set for just a few minutes before you add your final coat (with the desired consistency of icing). This will keep crumbs from mixing into your icing.

0

Share this post


Link to post
Share on other sites

I use Janet's recipe all the time (with the 8 cups of powdered sugar). My aunt has made fancy cakes (birthdays, weddings, anniversaries) for years and this is the recipe she gave me. And she never uses the milk because she doesn't want to have to keep is cold and she won't leave milk frosting out of the fridge for any length of time. She and I do up the flavoring to 2 tsp total (we use 1 of vanilla and one of butter flavoring). For coloring we also love the paste versions, not liquid. And if you want a bright white you should use clear vanilla instead of the brown.

0

Share this post


Link to post
Share on other sites

I've always used water too. That recipe is extremely flexible. You can also add a touch of vanilla beans, coconut or maple syrup. You can also add cocoa powder to make a chocolate frosting.

0

Share this post


Link to post
Share on other sites

I use good ole confectioner's sugar. you can add orange oil, lemon oil, almond oil, pure vanilla, peppermint oil, espresso & cocoa powder...

you can puree any fruits and add that to confectioner's sugar.

on spice cakes I like honey (applesauce spice) or maple syrup (pumpkin spice) drizzled over! mmm

you will get your own style and groove soon :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,355
    • Total Posts
      917,448
  • Topics

  • Posts

    • Weird Reaction
      Thanks all for your replies. I know by my last couple of blood tests it has shown signs of anemia so this may have escalated. I did tick a few of the boxes. The loss of appetite is very unusual for me and the anxiety is (I'm hoping) the main cause of this it just seems funny that it all started from the Vitargo a bit over a week ago.
    • Daughter with celiac- need test result help
      You are not crazy!  She needs to learn to wash her hands before eating every single time and no fingers in her mouth!   Do you have a 504 plan in place at school? http://www.beyondceliac.org/SiteData/docs/504%20Roadmap/e4630d030351770a8cc47e9280fb19bd/504%20Roadmap.pdf Other parents have had this issue, so you can search the kids section of the forum.    
    • Testing After Celiac Disease if IgA deficient
      Yes, both these tests can be ordered.  The DGP test is typically better for dietary compliance. Insist on both! Tissue Transglutaminase (tTG) IgG -Deamidated Gliadin Peptide  (DGP) IgG
    • celiac disease is psychosomatic
      I was diagnosed a couple years ago and started gluten-free diet then. Test also showed damage to my small intestine. I explained to this doctor how I was barely able to get out of bed when I ate gluten in the pastand my intestines are still recovering from the damage. I only discussed this briefly. I consulted with this doctor concerning my dizziness explaining that I get dizzy/migraines when I eat gluten due to my celiac disease. I further explained that my dizziness has been cut in half since I went on a gluten-free diet so I am better able to get out of bed. The consult was about taking tests to figure out if something in my brain was causing my dizziness or this doctor specialized in testing the brain for impairments. In her summary, she stated that my memory impairments were probably due to being precoccupied with thinking about my psychosomatic symptoms. However, I only though about the test when I took it. And I only think about whatever task I am trying to remember when I try to remember it! I feel my symptoms rather than think about them all day long.
    • celiac disease is psychosomatic
      If you don't get the diagnosis you are happy with go to another doc.  Try to find a Celiac Friendly doc.  OR you can do what i did and give up and just go gluten free.  I didn't need a doctor to confirm that if my gas, bloating, migraines, depression, joint pain, rash, dry skin and brittle nails went away when i went gluten free that i must have celiac.  AND 6 months after i went gluten free on my own i had some blood tests repeated that i had done when they were trying to figure out what was causing my severe rash, all the things that were "wrong" with me or abnormal in the the first blood tests, went to normal on the second test.  INCLUDING MY THYROID LEVELS! Oh, i didn't mention that during this time they diagnosed me with early hashimotos.. 6 months later i was miraculously cured from this progressive thyroid disorder according to the blood test results.  I didn't have hashimotos to put it bluntly.   I am almost 10 years gluten free with no positive Celiac diagnosis.  But let me tell you this,  My daughter's neurologist did a DNA test on her 1 year after she too went gluten free and it came back positive for Celiac.  so.  js.     That's my story..  in short.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,486
    • Most Online
      1,763

    Newest Member
    Trace66
    Joined